- Serving: 16
- Preparation: 10
- Cook time: 10
- Passive time: 10
Ingredients
- 1 Baking tray (35x25x5 cm)
- 12 Melba toast or rusks
- 3 Cinnamon to sprinkle
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- 4 Syrup:
- 1 cup Sugar
- 1.5 cups Water
- 2 pieces Orange peel
- 1 stick Cinnamon
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- Custard:
- 1 litre Milk
- 5 tbsp Sugar
- 5 tbsp Corn flour
- 2 Egg yolks
- 1 tbsp Vanilla flavouring
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- Cream:
- 250 gr Whipping cream
- 3 tbsp Icing sugar
Method
- Start by making the syrup.
Place all the ingredients into a small-medium sized pan, bring to the boil, stir and simmer for 5 minutes. - Layer the rusks over the base of your baking tray or glass dish and slowly ladle over the hot syrup so that all the liquid is equally absorbed. Sprinkle with cinnamon and leave to cool.
- The next step is the custard.
Place all the ingredients into a medium sized pan and start to stir over a low-medium heat. Bring to a slow boil, stirring continuously and simmer for 2 minutes. The custard should have thickened to a glossy thin custard consistency. If it’s thick and gloopy slowly add more milk until you get a smooth creamy mixture. - Pour the custard over the cooled rusks and leave to cool.
- Now for the cream.
Whisk the cream with the icing sugar until it comes to the stiff peak stage, spread over the cooled cake and chill. If you like, sprinkle with chopped walnuts and or cinnamon. Serve from the fridge with vanilla ice-cream. - This a sort of Greek Summer trifle using store cupboard ingredients and although a little time consuming to make, it’s very easy both to make and adapt. Once the custard has cooled you can add a layer of jelly and or fresh fruit before adding the cream, or don’t add the cream at all, just sprinkle with cinnamon and serve. It’s simple food, perfect for hot weather and satisfying cravings for all things sweet
Serving suggestions :
- Chopped walnuts
- Cinnamon
- Vanilla ice cream
